Chocolate raspberry slice

This decadent chocolate and raspberry slice is devilishly good - try and resist a piece!

  • 1 hr 15 mins preparation
  • Makes 24
  • Print


Chocolate raspberry slice
  • 2 cup (300g) plain flour
  • 1/2 cup (50g) cocoa powder
  • 1 3/4 cup (385g) firmly packed caster sugar
  • 1 1/2 cup (120g) desiccated coconut
  • 2 eggs
  • 200 gram butter, melted
  • 1/2 cup (175g) raspberry jam
Chocolate icing
  • 1 cup (160g) icing sugar
  • 2 tablespoon cocoa powder
  • 10 gram butter, melted
  • 2 tablespoon boiling water, approximately


Chocolate raspberry slice
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease and line an 18cm x 28cm rectangular slice pan with baking paper, extending paper 2cm above edge of pan.
  • 2
    Sift flour and cocoa into a medium bowl. Stir in the sugar, coconut, then the eggs and butter, and mix well.
  • 3
    Spoon half the mixture over the base of the prepared pan and use your hands or a metal spatula to press firmly into an even layer. Spread evenly with jam.
  • 4
    Place teaspoonfuls of remaining mixture evenly over the jam layer. Use a fork or metal spatula to spread mixture into an even layer. Bake for about 60 minutes or until just firm.
Chocolate icing
  • 5
    Sift the icing sugar and cocoa into a medium bowl. Add butter and water, and stir to a spreadable consistency.
  • 6
    Spread icing over hot slice; cool in pan before cutting into squares.


Slice can be made up to 3 days ahead. Keep in an airtight container in a cool place.

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